Name: Vegan Hostess Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 20 cupcakes
Cuisine: American
Ingredients: 2.5 cups all purpose flour; 1.75 cups organic cane sugar or granulated sugar; 0.75 cup cocoa powder; 1 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 1 tsp espresso powder; 0.667 cup melted coconut oil; 1.5 tablespoons apple cider vinegar; 1 tsp vanilla; 0.5 tsp almond extract; 1.5 cups milk; 0.5 cup unsweetened apple sauce; 0.25 cup vegan butter; 0.25 cup vegetable shortening; 1.75 cups powdered sugar; 1 tsp vanilla; 1 tbsp nondairy milk; 4 ounces semisweet or dark chocolate; 2.5 tablespoons thick coconut cream; 2 tablespoons vegan butter; 0.5 cup powdered sugar; 1 tbsp milk of choice

From the Cook

1/5

Vegan Hostess Cupcakes

Food with Feeling Verified

Ingredients

Warning0 allergens identified

Instructions

Visit Blog

For the cupcakes

Pre-heat your oven to 350 degrees F. Line 2 cupcake tins (makes roughly 18-20 cupcakes) and spray the inside of the liners with cooking spray.

In a small bowl or measuring cup, stir together the apple cider vinegar and milk. Set aside.

In the bowl of a stand mixer (or a large bowl with an electric mixer or even just a whisk), combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Mix.

Add in the oil, milk/ apple cider vinegar mixture, vanilla, almond extract, and apple sauce. Mix until just combined (be careful not to over mix), scrapping down the sides as needed.

Pour the batter evenly between your cupcake tins filling each about 3/4 of the way full. I’ve made this where I filled them pretty high and got 18 cupcakes and another time where I ended up with 20.

Bake for 20-22 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Let cool before frosting.

For the filling

In a medium bowl, beat together the butter and shortening with an electric mixer or stand mixer until fluffy, about 2 minutes.

Add in the sugar and continue to beat for 3 more minutes.

Finally, add in the vanilla and milk and beat for 3 more minutes until it’s nice and fluffy. Place in the fridge to chill until ready to use. Once ready, place into a large piping bag with a thick tip.

For the ganache

Melt the chocolate in the microwave (in 30 second increments) or in a double boiler. Whisk in the milk and oil until fully combined and smooth.

For the icing piping

In a medium bowl, beat the butter until smooth, about 1 minute. Add in the powdered sugar and milk and beat until combined and smooth. Place into a small piping bag with a thin tip.

To assemble

Taking one cooled cupcake at a time, place the tip of the filling bag into the cupcakes and press down lightly so that the tip is roughly in the center of the cupcake. Squeeze the filling into the cupcake slowly but steadily until it starts it puff up and come out the top a bit. keep squeezing as you gently pull the piping bag out of the cupcake. If you can spare a cupcake, I like to cut the first one open to see how well it was filled up so I know how much more to squeeze in the remaining ones. Repeat with the remaining cupcakes.

Dip the top of each cupcake into the ganache filling and roll the top around gently so that the top is fully covered in the ganache. Repeat with all of the cupcakes. Place the cupcakes into the fridge to chill until the ganache is hardened and set.

Once ready, pipe the icing on to the top of each cupcake in the classic swirled pattern.

ENJOY!

Notes

I suggest storing the leftovers in the fridge and enjoying within 4 days.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Apple Cider Vinegar Activation 🧪
Mix apple cider vinegar with your nondairy milk 5 minutes before using to create a vegan buttermilk that activates baking soda and ensures optimal rise and moisture in your cupcakes.
Room Temperature Vegan Butter Magic 🧈
Bring your vegan butter to room temperature before creaming with sugar—this incorporates more air and creates a lighter, fluffier crumb structure that mimics traditional butter cupcakes.
Espresso Powder Enhancement ☕
Dissolve your espresso powder in the melted coconut oil before adding to the batter to deepen chocolate flavor and add complexity without making the cupcakes taste like coffee.
Thick Coconut Cream Whipping Technique 🥥
Refrigerate your coconut cream for at least 2 hours and whip it separately with powdered sugar before folding into the frosting for voluminous, stable peaks that hold their shape beautifully.
Precise Filling Temperature Control 🌡️
Allow your chocolate filling to cool to 90-95°F before piping into cupcakes so it sets quickly without melting the cake or creating greasy pooling around the injection holes.

Recipe Facts

Diet at a Glance

Vegetarian

Vegan

Low-Cholesterol

My Calorie Intake

Smart Nutrition

Nutrition Per Serving

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Glycemic Analysis

Glycemic Index

Glycemic Load

More Recipes by Food with Feeling

Check out more Food with Feeling content!Browse Food with Feeling recipes!

View All

Complete The Meal! 🔎

Quick Explore Recipes by Category

See All Dessert

No Recipes Available